Shrimp, Artichoke, and Spinach Casserole


A play on the well-loved dip, this casserole is both wholesome and hearty, filled with shrimp, pasta, artichokes, and spinach and then finished with a cheesy, crispy topping.

Shrimp, Artichoke, and Spinach Casserole
Makes 6 to 8 servings
  • 1 (10.5-ounce) can cream of mushroom soup
  • 1 (10-ounce) container refrigerated Alfredo sauce
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, grated
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 1 pound medium fresh shrimp, peeled and deveined
  • 1 (16-ounce) box cavatappi pasta, cooked according to package instructions
  • 1 (14-ounce) can baby artichoke hearts, drained well and halved
  • 2 cups fresh baby spinach
  • ½ cup grated Parmesan cheese
  • 1 cup fresh bread crumbs
  • 2 tablespoons unsalted butter, melted
  1. Preheat oven to 400°. Spray a 12-inch cast-iron skillet with cooking spray.
  2. In a large bowl, whisk together soup, Alfredo sauce, vinegar, Worcestershire, lemon zest and juice, garlic, salt, and pepper. Stir in shrimp, cooked pasta, artichokes, and spinach. Pour mixture into prepared pan; sprinkle with cheese. Cover with foil.
  3. Bake until hot and bubbly, about 30 minutes. In a small bowl, stir together bread crumbs and melted butter; sprinkle on casserole. Bake until bread crumbs are lightly browned, about 10 minutes more. Let stand for 10 minutes before serving.
KITCHEN TIP-This casserole is a great stir-and-bake family supper—no pre-cooking shrimp required.